(Chicago) – I have a very short list of ideas for a marinade whenever my palate is asking for some meaty goodness. Most of the time I do the basic salt-and-pepper combo or the ever sweet Filipino-style mixture. I just realized that if I am really a certified carnivore, which I proudly profess, I should diversify my repertoire of marinade. Although my primary concern in being a carnivore is the natural flavor and juiciness of the meat, the seasoning or marinade can elevate the oomph of the meat, undeniably; hence my attempt to stretch my marinade concepts.

I went to a book sale one time and I got a tiny red book of chicken recipes.  Chicken is one of the least expensive meats in the market, if not the cheapest. So I thought, this cookbook will come very handy. I got inspired with one of the recipes in the cookbook where lemon juice and its rind are heavily used; thus, this recipe. The resulting chicken bathed in this marinade is lemony sublime.


  • 4 chicken quarters
  • Grated rind and juice of 2 lemons
  • 4 tablespoons olive oil
  • 2 cloves of garlic, crushed
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Put the chicken in a flat dish so that all pieces are in one layer. Prick the chicken all over with a fork.

Prepare the marinade in a separate bowl.  Combine all the ingredients and mix well.  Pour the marinade over chicken, cover and refrigerate for at least 2 hours.

Cook the chicken. Pre-heat the broiler. You may use barbecue grill as well. Put the chicken in broiler/baking pan and baste with the marinade. Broil the chicken on low for 15 minutes.  Then baste, turn and cook the other side for another 15 minutes. Put the broiler on high. Then, baste and turn the chicken and cook for 3 minutes until skin is nicely brown. Do the same on the other side for 3 minutes.

Other broilers have different settings.  Generally, you want to cook the chicken for 30-40 minutes, basting and turning occassionally until the chicken is tender. To test if chicken is cooked, pierce the thickest part of the chicken with a skewer. If the juices run clear, it is ready.

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